Spicy Egg Wrap Recipe

About this recipe

Spicy Egg Wrap is a delicious and protein-packed breakfast inspired by Indian street food, infused with bold spices and fresh ingredients. This fusion recipe combines soft scrambled eggs, spicy chutneys, and fresh veggies wrapped in a whole wheat paratha, making it a perfect start to an active day.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 250 g Carrot
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 1 liter Sunflower Oil
• 250 g Cucumber

Instructions

1. 1. Prepare the dough for the parathas by mixing whole wheat flour with a pinch of salt and water. Knead into a soft dough, cover, and let it rest.
2. 2. Finely chop onions, tomatoes, green chilies, and coriander leaves. Grate the ginger and set these aside for the egg filling.
3. 3. In a bowl, whisk the eggs with salt, turmeric powder, and red chili powder until frothy.
4. 4. Heat oil in a non-stick pan. Add the chopped onions, green chilies, and grated ginger. Sauté until the onions are translucent.
5. 5. Add the chopped tomatoes and cook until softened. Pour in the whisked eggs and scramble gently over medium heat until cooked but still soft. Stir in chopped coriander leaves and set aside.
6. 6. Divide the dough into equal portions and roll them into thin parathas. Cook each paratha on a hot skillet with a drizzle of oil until golden spots appear on both sides.
7. 7. Spread a thin layer of green chutney or tomato ketchup on each paratha. Top with the spicy scrambled eggs and fresh julienned vegetables like carrots and cucumbers.
8. 8. Roll the parathas tightly into wraps and secure with parchment paper or foil. Serve immediately with extra chutney or yogurt on the side.